Cooking

9,594 topics in this forum

1. Aioli vs. Mayonnaise vs. Hollandaise

   By NadyaDuke, March 20, 2010
   • 14 replies
   • 15k views
   • 
   • NadyaDuke
   • March 23, 2010

2. Easter Brunch

   By Gail CDM, March 21, 2010
   • 8 replies
   • 3k views
   • 
   • judiu
   • March 22, 2010

3. Prepping a crude sheep stomach for haggis

   By PaulDWeiss, March 14, 2010
   • 18 replies
   • 16.5k views
   • 
   • PaulDWeiss
   • March 21, 2010

4. Cooking meat on a grill with a fan

   By nakji, February 25, 2010
   • 18 replies
   • 15k views
   • 
   • AndreaReina
   • March 21, 2010

5. Beets 'Anna' (Pommes Anna)

   By G-rat, March 19, 2010
   • 7 replies
   • 2.9k views
   • 
   • andiesenji
   • March 20, 2010

6. Pressure Cooking Class: Ideas?

   By Richard Kilgore, March 8, 2010
   • 21 replies
   • 5.6k views
   • 
   • Yajna Patni
   • March 16, 2010

7. Wine or Beer?

   By Gail CDM, March 10, 2010
   • 11 replies
   • 4.3k views
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   • ScoopKW
   • March 16, 2010

8. Adventures at the French Culinary Institute 1 2 3 4 5

   By manton, January 3, 2009
   • 119 replies
   • 43.6k views
   • 
   • jk1002
   • March 16, 2010

9. Suggestions for Venison Shoulder Steaks?

   By agray, March 12, 2010
   • 9 replies
   • 29.5k views
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   • ilikefood
   • March 15, 2010

10. Furry Pig Parts.. Feet and Ears

    By Paul Bacino, March 13, 2010
    • 5 replies
    • 4.3k views
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    • Dakki
    • March 15, 2010

11. Holding Pasta

    By Darcie B, March 13, 2010
    • 7 replies
    • 4.4k views
    • 
    • Blether
    • March 14, 2010

12. Parmigiano Reggiano -using the rind

    By Rez, March 10, 2010
    • 12 replies
    • 12.5k views
    • 
    • ScoopKW
    • March 14, 2010

13. Miniature Quiches

    By Tom Gengo, December 20, 2009
    • 13 replies
    • 6.4k views
    • 
    • Edward J
    • March 13, 2010

14. Safflower and Sunflower Cooking Oil

    By Shel_B, March 13, 2010
    • 0 replies
    • 1.4k views
    • 
    • Shel_B
    • March 13, 2010

15. Cooking Class for Seniors 1 2

    By Shel_B, March 8, 2010
    • 28 replies
    • 11.8k views
    • 
    • Gail CDM
    • March 12, 2010

16. Lobster claws - how do you remove the tendon?

    By therippa, March 11, 2010
    • 6 replies
    • 6.6k views
    • 
    • Prawncrackers
    • March 12, 2010

17. Best Beer for Brats

    By Chris Hennes, March 5, 2010
    • 19 replies
    • 24.9k views
    • 
    • Kouign Aman
    • March 10, 2010

18. Drying herb leaves

    By Ader1, March 4, 2010
    • 11 replies
    • 3.4k views
    • 
    • ruthcooks
    • March 10, 2010

19. Small mountain of broccoli rabe

    By Lilija, March 4, 2010
    • 15 replies
    • 5.8k views
    • 
    • heidih
    • March 10, 2010

20. Culinary Olympics

    By Gail CDM, March 9, 2010
    • 1 reply
    • 1.8k views
    • 
    • Lisa Shock
    • March 10, 2010

21. What We're Cooking for Shabbos: 2007 - 1 2 3 4

    By Swisskaese, January 12, 2007
    • 86 replies
    • 11.2k views
    • 
    • scubadoo97
    • March 9, 2010

22. Asparagus Souffle

    By Chris Hennes, March 9, 2010
    • 4 replies
    • 2.8k views
    • 
    • djyee100
    • March 9, 2010

23. Your menu/shopping decision process

    By JAZ, March 6, 2010
    • 21 replies
    • 4.4k views
    • 
    • ElaineK
    • March 9, 2010

24. Potatoes, Anchovies, & Jansson's Temptation

    By Chris Amirault, August 27, 2006
    • 14 replies
    • 8.4k views
    • 
    • Dianabanana
    • March 8, 2010

25. Ostrich Eggs

    By Shel_B, March 4, 2010
    • 4 replies
    • 3.7k views
    • 
    • Shel_B
    • March 7, 2010